Beef Stew

Ingredients

  • 3 lbs. chuck roast
  • 1 Tblsp grapeseed oil
  • olive oil
  • Montreal seasoning
  • 1/2 C almond flour
  • 1 head garlic, coarsly chopped
  • 3 Tblsp Worcestershire sauce
  • 1/2 tsp paprika
  • 3 large carrots
  • 10 pearl onions
  • 10 Brussels sprouts, halved
  • 1 C mushrooms, cubed
  • 4 bay leaves
  • 5 tomatoes
  • 1 C beef broth
  • 1/2 C red wine
  • 1 tsp garlic salt
  • 1/2 tsp pepper

directions

  1. Heat up grapeseed oil in stainless steel or cast iron pan on 9.
  2. Cut up chuck roast into 1 1/2" pieces. Coat cubes in olive oil and Montreal seasoning
  3. Coat cubes with light coat of almond flour.
  4. Brown steak cubes on all sides and put into pressure cooker.
  5. Prepare 1 cup beef broth and add it to pressure cooker.
  6. Cook on high pressure for 15 minutes and let steam release naturally.
  7. Dice tomatoes and blend into a sauce.
  8. Add garlic, Worcestershire sauce, carrots, Brussels sprouts, mushrooms, onions, tomato sauce, red wine, paprika, garlic salt, pepper, and bay leaves to pressure cooker.
  9. Cook another 15 minutes on high pressure. Release steam manually.
  10. Serve with grated parmesan cheese on the side.